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Ingredients

  • 300ml or half a pint of freshly squeezed oranges (approximatley 5 oranges)
  • Finely grated zest of 1 orange
  • 100g or 3 and half ounces of caster sugar

Method

  • STEP 1
    warm sugar and orange juice on a low heat until sugar has dissolved
  • STEP 2
    remove from heat and allow to cool
  • STEP 3
    place in a pre-frozen ice-cream machine and churn for approx. 30 minutes until it has thickened
  • STEP 4
    put sorbet in a freezer container then place in freezer for 24 hours
  • STEP 5
    remove from freezer 10 mins before serving. scoop into glasses and top with one tablespoon of campari
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